Instructions

Preheat oven to 400°. In a small saucepan, prepare rice according to the package instructions. In a large skillet over medium heat, add ground beef, onion and diced peppers. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Drain fat.

Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a 9"-x-13" baking dish. Spoon beef mixture into each pepper and top with shredded cheese, then cover baking dish with foil.

Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, about 10 minutes more.